Chinese Steamed Bass With Cabbage
The delicate flavor of sea bass combines with the kick of chili and warmth of ginger in this Asian-inspired dish. Tender steamed cabbage serves as a bed for the perfectly cooked fish, while a fragrant garlic-infused oil adds a final burst of flavor. Easy to prepare and bursting with freshness, this recipe is sure to become a favorite at your dinner table.
— Constant Cookbook
Ingredients
- 2 sea bass , or other white fish fillets
- 1 green or red chilli , deseeded and finely chopped
- 1 tsp fresh root ginger
- 300g green cabbages , finely shredded
- 2 tsp sunflower oil
- 1 tsp sesame oil
- 2 garlic cloves , thinly sliced
- 2 tsp low salt soy sauce
Instructions
- Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
- Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 188 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 0.74 milligram of sodium
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